The original Hawaiian pizza may have triumphed because of the novelty that both the concept of pizza and that of canned tropical fruit meant in its day -and because Canadians have a somewhat curious taste-, but it has survived as one of the pizza variants most famous in the world, it’s because the mix of ingredients works. Bad that they despite their detractors.
Now, not everything goes in this magical mixture of tomato, cheese, ham and fruit. In our Hawaiian pizza recipe we already shared one of the keys to make the most succulent homemade version, put aside the cans and use a good natural pineapplewhich also has to be cooked first.
But if you want to elevate the flavor of your pineapple pizza even more, try these tricks the next time you decide to prepare it at home and let your palate judge if it’s worth it. claim this work of art of human invention. We encourage those who are against putting fruit on a pizza to open their minds and dare to give it another chance, because the mix is not that crazy.
The tricks to raise Hawaiian pizza to heaven
We already commented on it when describing one of the most popular recipes in Switzerland and Germany, Hawaiian toast: the mixture of ham, cheese and pineappleit just works. This tropical fruit combines very well with meat proteins, especially derived from pigand that is why in our favorite recipe we pick up the hint of applying butter to the dough before adding the tomato.
However, few people will have a tub of lard on hand as a regular ingredient at home, and it is not worth buying it for the small amount that we are going to use. In addition, it does not leave a particularly remarkable flavor either, but there is a pork alternative that will work magic on our pizza, bacon grease.
Some versions of Hawaiian pizza actually use bacon instead of ham; the problem is that it is too hoarding. to take advantage of it without stealing the limelight from the pizza, all you have to do is extract its tasty and succulent fat.
Cooking pineapple with bacon fat
Instead of cooking the pineapple in the oven, we are going to use the fire while it is preheating to the maximum. First, heat a cast iron or stainless steel pan -or whatever you have- with all the bacon strips that fit and cook it well on both sides until crisp it up. Drain it and reserve it for other uses.
Without cleaning the frying pan, cook over medium heat in that fat the pineapple cut into cubes, neither too big nor too small, making sure that they caramelize a little browning on all sides. She removes, seasons and uses it later on the pizza, adding it at the end, on top of the cheese. Don’t throw away the fat.
Use good cooked or roasted ham
York type ham is fine, but it is not the best option if we want a pizza of ten. Pizza will be much tastier with a good cooked ham more artisanal, or roastwith a smoky touch and something sweet, preferably cut at the moment in the delicatessen, and in pieces that are neither very thin -or it will burn- nor very thick.
Grease the dough with bacon
Finally, the last trick is to replicate the idea of the butter but now taking advantage of the juices and fats that have remained in the pan. Pass everything through a strainer or fine sieve if you prefer to remove some impurities, or simply brush the dough formed with the bacon fat straight out of the pan, using a basting brush. You don’t have to scramble, but you don’t have to leave the dough dripping with fat either.
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Now you can add the tomato, the well-drained mozzarella and the other ingredients, and just look out that neither the pineapple nor the ham is churrusque too much. You can use a regular homemade pizza dough, Neapolitan-style or a bought that you like -some bakeries sell it-; with these tricks it will always be delicious.
Photos | iStock – bckfwd
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